Mechoui, Algerian style...  Prepared in the heart of the beautiful Sonoma Wine Country...!

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2008-Thatskindidnotlastlong.jpg

This year, the technique for "skin crisping" was even more successful...  It all came out in one piece, but it did not last long...

2008-Nadinecheckingontheaction.jpg

Here's our friend Nadine (who took all the other pictures on this page) checking out the lamb as it cooks.

2008-Itsjustaboutdone.jpg

After about 7 hours, it's just about done...  The skin starts to separate from the meat.

2008-Evenbetterthanlastyear.jpg

Bigger - and better - than last year!  I want once again to thank my friend Billy for his invaluable help in the preparation and cooking of the beast.

2008-Trudyhopesfortastymorsels.jpg

Little Trudy knows the good stuff -- and hopes that some tasty morsels will come her way...  And we're ready to "reward" the guests of honor with the lamb's eye...

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My friend Carlos is not too sure about receving the "honor"...

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But Bill (Nadine's dad) had no problem seeing eye-to-eye with the lamb!